National Day Cake!

Our Chefs create between 3 to 5 new cake recipes every year. And one of these new cakes is specially created to celebrate our nation's birthday. For National Day, our chefs will typically "go local", i.e. come up with a cake that incorporates local flavors. This may be through the use of ingredients that Singaporeans can closely associate with. Our Ribena, Holicks and Milo Dinosaur cakes are representation of such. We have also created cakes that are interpretation of local dessert and even food. Our OrNee cake is a good example of this, while our Laksa cake is an even bolder attempt to transform the taste of a popular local food fare into cake flavor.

We take a lot of pride in developing our new recipes and will not launch a new cake until we are sufficiently confident that it will go well with our customers. And several of our previous National Day cakes (e.g. The Ribena, Ho-Ho-Horlicks) had received such good reviews that they have been rostered into our rotational cake menu. But why "rotational" since they had gotten such good reviews, one may ask? Because we currently have over 100 cake recipes. And this number is increasing each year as we add new cakes to our list. So it is impossible for us to have all our cakes available for sale every month. Thus, there is a list of "staple cakes" that is available every month of the year, supplement by 2 or 3 "rotational cakes" that only return once or twice a month within the year. But we digress...

For Singapore's 56th birthday this year. our chefs have embarked on yet another bold attempt with Sago Gula Singapura, our cake interpretation of the highly popular sago pudding with brown sugar dessert. Sitting on a feullentine coconut crunch is a mouth-watering combination of coconut mousse and brown sugar chiffon sponge, topped with a beautiful shade of pastel blue pea vanilla sago.

Not only is the cake yummy (as usual), it is also quite an eye-candle (in our opinion). But don't just take our word for it. Try it out yourself!

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A New Chapter at 23!

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Customers have often asked us about how do we decide and come up with new cake flavors. Our chefs typically create between 2 to 3 new cake recipes every year. And this is excluding the new Christmas and CNY cakes. Not all of these cakes will eventually turn out to be winners though. A couple of our new recipes, the Laksa cake for example, are deemed a tad too exotic for the common palate. But many have become personal favorites and even made it onto our staple list. So, what are the typical considerations that go into the development of our new cake recipes? Foremost, we always attempt to do a flavor not done before. Our Mother’s Day cake in 2019, which we had incorporated ingredients such as birds’ nest and Chrysanthemum, is a prime example. Next, we wish to be able to excite and delight our loyal customers that have been supporting us for all these years. And finally, we like to create a flavor that customers of all ages are able to relate to. For this Mother’s Day, our chefs hav

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